📝 About This Recipe
Indulge in the ultimate seafood luxury with this masterfully poached Maine lobster, a dish that celebrates the delicate, sweet essence of the sea. By gently simmering the lobster in a fragrant, wine-infused court-bouillon, we ensure the meat remains incredibly tender and succulent, avoiding the rubbery texture often found in boiled versions. Served alongside a rich, clarified drawn butter infused with fresh chives and lemon, this recipe brings the sophisticated atmosphere of a coastal fine-dining establishment directly to your dinner table.
🥗 Ingredients
Court-Bouillon (Poaching Liquid)
- 8 cups Water (filtered)
- 1 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 Lemon (sliced into rounds)
- 1/2 Yellow Onion (thinly sliced)
- 1 Celery Stalk (roughly chopped)
- 3 pieces Garlic Cloves (smashed)
- 3 sprigs Fresh Thyme
- 1 Bay Leaf (dried or fresh)
- 1 teaspoon Black Peppercorns (whole)
- 2 tablespoons Sea Salt (to season the liquid)
The Lobster
- 2 pieces Live Maine Lobsters (approx. 1.25 to 1.5 lbs each)
Lemon-Herb Drawn Butter
- 1 cup Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Fresh Lemon Juice (freshly squeezed)
- 1 piece Garlic Clove (halved)
👨🍳 Instructions
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1
Begin by preparing the drawn butter. In a small heavy-bottomed saucepan, melt the 1 cup of unsalted butter over very low heat. Do not stir. Once melted, let it simmer gently until the milk solids separate and sink to the bottom, and a foam forms on top.
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2
Carefully skim the white foam off the top of the butter with a spoon and discard. Slowly pour the clear golden liquid (the clarified butter) into a small bowl or individual ramekins, leaving the milky solids at the bottom of the pan to be discarded.
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3
While the butter is still warm, add the halved garlic clove to the ramekins to infuse for 10 minutes, then remove it. Stir in the minced chives and lemon juice. Keep the butter warm near the stove.
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4
In a large stockpot, combine the water, white wine, lemon slices, onion, celery, smashed garlic, thyme, bay leaf, peppercorns, and sea salt. Bring the mixture to a rolling boil.
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5
Once boiling, reduce the heat to a simmer (about 180°F to 190°F). Let the aromatics steep in the simmering liquid for 10 minutes to develop a deep flavor profile.
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6
Prepare the lobsters by removing the rubber bands from the claws just before they go into the pot. Submerge the lobsters head-first into the simmering court-bouillon.
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7
Cover the pot and poach the lobsters gently. For 1.25 lb lobsters, poach for approximately 10-12 minutes. The shells should be bright red and the internal temperature of the tail meat should reach 140°F (60°C).
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8
Using tongs, carefully remove the lobsters from the liquid and drain them over the pot. Place them on a clean cutting board and let them rest for 2-3 minutes; this allows the juices to redistribute.
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9
Using heavy-duty kitchen shears, carefully crack the claws and knuckles. Split the tails lengthwise down the center to expose the meat, making it easier for your guests to enjoy.
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10
Serve the lobsters immediately on warmed platters with the ramekins of warm lemon-herb drawn butter on the side for dipping. Garnish with extra lemon wedges if desired.
💡 Chef's Tips
Use a thermometer to ensure the poaching liquid stays below a boil; boiling makes lobster tough. If you prefer a cleaner presentation, you can par-boil the lobsters for 2 minutes, remove the meat from the shells, and finish poaching the raw meat directly in the butter (beurre monté). Always buy live lobsters the day you plan to cook them for the best flavor and texture. Don't discard the leftover lobster shells; they can be frozen and used later to make an incredible seafood stock or bisque. If the lobster meat is sticking to the shell, it may be slightly undercooked; return it to the hot liquid for 1-2 more minutes.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chardonnay or a dry Sparkling Wine to cut through the richness of the butter. Serve alongside roasted fingerling potatoes tossed in sea salt and fresh parsley. Add a side of grilled asparagus or steamed haricots verts for a bright, green crunch. Provide plenty of crusty sourdough bread to soak up the leftover flavored drawn butter. A classic wedge salad with a light vinaigrette makes for a refreshing starter to this heavy main.